Chicken With Orange Sauce
|Vegetable oil spray||1|
|Frying chicken||3 Pound, cut into serving pieces, skinned, all visible fat removed|
|Onion||1 Medium, sliced|
|Frozen orange juice concentrate||1⁄2 Cup (8 tbs), frozen|
|Firmly packed brown sugar||2 Tablespoon|
|Chopped parsley||2 Tablespoon, chopped|
|Light soy sauce||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
Lightly spray a baking sheet with vegetable oil.
Rinse chicken and pat dry.
Sprinkle with paprika and place on prepared pan.
Broil just until browned on all sides.
Remove chicken to a Dutch oven or a large, deep skillet.
Arrange onion slices over chicken.
In a small bowl, combine orange juice concentrate, brown sugar, parsley, soy sauce, ginger, water and sherry.
Pour over chicken and onions.
Place Dutch oven or skillet over medium-high heat and bring sauce to a boil.
Reduce heat, cover and simmer 35 to 40 minutes, or until chicken is tender.
Place browned chicken and onion slices in a casserole dish.
Pour orange juice mixture over all and bake, covered, in a preheated 350° F oven for 35 to 40 minutes, or until chicken is tender.